Spry 20th Anniversary Cookbook

20* ANNIVERSARY COOKBOOK

of old and new favorites

Why the celebration?

Spr) celebrates its 20th Anniversary by
giving you ilii- wonderful collection ol
recipes -old favorites and exciting new
dishes! We're celebrating, too, the intro-

rim 11 >i Spi y's ■ I » lunatic new red and

gold label!

For 20 years, Level Brothers has been
making Homogenized Spry the finest,
pure all-vegetable shortening monej can
buy— there 1- no bettei shortening on the
market today! Ami. Lever Brothers has pioneered in making

Sprj the mosl 1 lern shortening possible to help you to easier

11ml better cooking. Spry is .1- essential in today's streamlined
kitchen .1- ii was when ii was introduced as .1 rovolutionarj
new product -" years ago. In fact, it i- more important than
ever, because Sprj has kept pace with modern, carefree home-
making! Winn you iisi- Sprv ami Spry 'a advanced techniques
ami methods, you'll find all cooking and baking take less time
ami less work. \ml yet, you -nil gel the wonderful flavor and
goodness that we remember fondly in "old-fashioned" home
cooking!

'I'll,' laiiimi- l.ev.'i-Te-a kiirlirii- ilirough the "':"• have worked
to develop recipes thai not onl) take advantage of Spry'B verj
Bpecial qualities, but give you the best possible results everj
time. The recipes in this book, for example, have been tested
and retested under home conditions to make sure that even the
cooking "beginner" can gel "professional" results with every

single out— Ik- ii <i tender, flaky pie, a high, light, luscious cake
or a fragrant hoi bread, brought warm from tin- oven i" your
table.

Spry i> a perfect shortening for all your cooking, baking and
frying—in fact, Sprj makes just about everytlu'ng you cook
taste belter. WI15 isthisso? Because, Sprj has these wonderful
qualities:

• IT'S HOMOGENIZED— pre-creamed to mi* quickly
and thoroughly with both liquid and dry jngredients.

• ITS 100% PUKE ALL-VEGETABLE SHORTEN-
I1N<; gives pastrj crisp tenderness and ideal flakiness;
light, delicate cakes "iili tender texture and soft, moist
crumb,

• IT'S BLAND IN ODOR AND FLAVOR lets through
the full flavor of other ingredients. Stable at high baking
tent put aim OS.

• IT CONTAINS A SPECIAL "CAKE-IMPROVER"
— an emulsifier that makes ii possible for the oake battel
to carr) extra sugar and liquid. You gel higher, lighter,
fine-textured cakes when you "•'■ Spry and Sprj recipes.

SPRY IS ALWAYS FLUE, WHOLESOME, NUTRI-
TIOUS. DIGESTIBLE.

Tin- quality <>l Spry doc* not vary. Lever Brothers un-
conditionally guarantees the quality and performance

of Spry or your money back.

i yrlglu I95S I., i Ufothoti i,..Mi|..n.' Men Vbrk, N. X

CAKES

Lighter.
Finer Cakes

Spry'a Easy "Om-

Put measured dry ingredients (flour,
sugar, baking powder, salt) into sifter
and sift together once into mixing bowl.

Drop in Spry. It needs no creaming or
softening— is easy to mix with the other
ingredients just as it comes from can.

Add part or all of liquid, also flavor-
ing. With wooden spoon, beat with
round-the-bowl strokes (as in recipes).

Add remaining liquid and unbeaten
eggs; again beat with vigorous round-
the-bowl strokes as given in the recipes.

/

Pour the batter in equal amounts into
two round layer pans which have been
rubbed with Spry Pancoal (see p. 3).

Let layers cool in pans on wire racks
10 min. Loosen cakes with spatula, turn
out on racks and let them finish cooling.

Spry Pancoat . . . Handy Baking Aid

\li\ '^ cup Homogenized Sprj and 'i
cup all-purpose Hum until smooth. Use
for "greasing" cake pans, muffin pan-.
cookie sheets, etc. Gives even, brown

crusts— prevents sticking. Keep Pan-
coat in a covered dish in cupboard (or
hunch use as needed; Pancoal does nol
need i" !"• refrigerated.

To prepare cake pans for baking, rub
bottoms and sides with Spry Pancoat

Layers come out ol the pans with
even crusts- no slicking or breaking.

TWO-KfiG TREASURE CAKE

2 cups ~1i1.il cake flour

1 ' :i cups sugar

2 ' j teaspoons double acting linking

powder'
1 teaspoon sail
1 \ enp Homogenized Spry

1 CUD leM 2 llllllcspoolls milk

1 j •_> teaspoons Miuilla

2 eggs, lllllicutcll

Sifi first I ingredients inl being

bowl. I)rn|i in Spry. Add -;• of milk.

then vanilla, and beat — ( >0 strokes 12
inin. mi mixer at low speed). Szrape
howl and spoon or beaters. \ < l« I eggs
and remaining milk and heal 200
strokes (same a- before). Bake in 2
Sprycoated 8" round layer pan- I Va"
deep in moderate!) hot oven (375*F.)
2.~>-.(. r > niiii. Pros! with Chocolate Frost-
ing, p. 7.

*With a tartrate baking powder, use 4 teaspoons.

CUPCAKES. Reduce mill,- t.i :; i cup:
add all milk in lirsi mixing step. I'm
frilled paper baking cups in 2%" muf-
fin pan-. Pour batter into cups, lillinjn
V> hdl. Bake al 375'F. for lf>18 mill.
Frost «iili Orange Cream Frosting,
p. 7. Make- 2 do/. 2'/->" cupcakes.

2

I ' .

ivs

1 ':
'■■

'■-•

I i ..

2

:! i

'.

'.i

1

2

AUNT TILLY'S
FRUITY CAKE

eups sifted cuke (limr

cups sugar

teaspoons swln

teaspoons suit

teaspoon each cinnamon, cloves,

nutmegt allspice

cup Homogenized Spry

eups unsweetened applesauce

eggs, unbeaten

cup dales, finely eul

cup raisins, finely cul

cup ciirnii. diced (optional)
cup Miliums, chopped
tablespoons In-own sugar

Sill lir.-l I iiijircdicnls and -pice- into

mixing Imwl. Drop in Spry. Add apple-
sauce and heal 21)11 strokes (2 rain, on
mixer at low speed). Scrape bowl and

-poon or healers. Arid i-figs anil heal

l'iiii strokes (same as before). \dd
fruits anil "'4 cup nuts and mix thor-
oughly. Pour batter into Sprycoated
9" tube pan. \li\ remaining 'i cup
nuts witn brown sugar and sprinkle
over batter, Make in moderate oven
(3S0*F.) I hr. and 25-35 min.

•If sweoloned applesauce is Uled, uie only IV4
cups sugar.

ELEGANT WHITE CAKE

- ! •_■ cups lifted cuke (lour
I ! ■_■ CUp> sugar

4 teaspoons double acting linking

. powder'

I teaspoon salt
1 •_• cap lea I tablespoon water
1 -_■ onp leM I tablespoon milk

I teaqpoon vanilla
:i i teaspoon orange extract
1 i teaspoon almond extract
-:i cup Homogenised Spry

5 egg whitest uiilM-aien

Sift first I ingredients into mixing
bowl. A (lil water, milk, ami flavoring
extracts. Drop in Spry and beal 300
strokes (3min. on mixer at low speed),
Scrape howl ami Bpoon or beaters se.v-
eral times during mixing. Add egg
whiles ami lieal 300 strokes (-aim- .1-
before). Hake in moderatelj hoi oven
(375°F.) in anj of these shapes:

Tube pan ("") 45-50 rain.

Round layer pan- l%"deep (two 9")
25-30 min.

Oblong pan (9"xIS"x2") W45min.

Cupcake pans 2'/2" wide (.'! do/., i

20-25 min.
I lean pans (two 9") 25-30 min.

*Wllh lartrate baking powdor, 5V? teaspoons.

For a handsome dapple effect, dribble
melled chocolate over frosted cake.

CHOCOLATE DAPPLE CAKE. Oniil

orange extract and use I '4 teas| as

each vanilla and almniul extract. Hake
in oblong pan. ')" \ 1.1" \ 2", as directed.
Frosl -ides and top with Heavenl]
Frosting, p. 8. flavored with :l j teaspoon
vanilla and 'i teaspoon almond extract.
Midi 1 oz. chocolate with I teaspoon
Sprj ami dribble from spoon over top
of frosted cake, letting it run free!)
mn sides.

HAMI'Slllltl. Ii:\ <:\ki:. Omit vanilla:
use 1 teaspoon each almond extract
and orange extract; add 5*4 cup very

linrh chopped blanched almonds to

batter. Bake in 9" Sprycoated tube pan
as directed. Frosl with Candied Peel
Frosting) p. 7: deem air rim of cake
with .-livers of toasted almonds ar-
ranged in zigzag fashion.

DOUBLE FUDGE CAKE

.'{ «/.. chocolate, rut very fine

'■' | CUp linilillg wuter

1 :1 1 cups sifleil enke (lour
1 Vi nips sugar
'■% leuspoon sail

1 j teaspoon double acting linking

powder*'

:l i teaspoon soda

1 i> enp llomogc ni/.cd Spry

1 .: CUp buttermilk or sour milk

1 teaspoon vanilla

2 egg*, iinliealen

I'ui chocolate in mixing bowl. I'our
boiling water gradually over chocolate

and stir until melted. Cool. Sifl Hour,
sugar, sail, baking powder, and soda
into chocolate mixture. Drop in Spry.
Beat 200 Btrokea (2 min. on mixer ui

low speed I. Scrape howl and spoon or
beaters. Add buttermilk, vanilla, and
eggs and heai 200 sirokc- (same as

before I. Hake in Spr\cnalcil oblong
pan. 11" \ 12" v. 2". in uiodetale oven
(350*F.) 50-60 min. Frosl top and sides
with Minute-Boil Fudge Frosting, p.
8. into which '/■> cup chopped nuts have
been added just before spreading.
"With a tartrate baking powdor, use I teaspoon.

"Ole Missy" Devil's Food Cake

"OLE MISSY"
DEVIL'S IOOH CAKE

2 cups sifted cuke Hour
1 3 /i cups sugar

% cup coco;i

1 '4 teaspoons soda

!••• i< i- 1 i double acting baking

powder*

1 teaspoon Milt

% mp Homogenised Spry

1 ' i cups buttermilk or sour milk
1 teaspoon vanilla

3 eggs, unbeaten

Sifl first (i ingredients into mixing
bowl. Drop in Spry. Add I oap butter-
milk and vunilla and beat 250 strokes
(2 ] /2 min. on mixer at low speed).
Scrape bow] and spoon or beaten. Add
remaining ',4 cup buttermilk and eggs
and beat 250 stroke- (same 89 I" fore).
Bake in two Sprycoated 9" round layer
pa us ly^" deep in modn ;iicoven(350*F.)
3540 min. Spread Louisiana Frosting.
p. 8. between layers and on sides and
top of cake. Decorate wilb pecans.

•With a turlratc baking powder, use 3 ,4 teaspoon.

< II Will I. Y CHOCOLATE
CREAM CAKE

I :1 j cups sifted cake (lour
1 y> cups sugnr

1 1 teaspoon salt

\ '■: teaspoon double acting baking

powder

•Vj teaspoon BOdfl

1 •_• enp Homogenized Spry

.'. o/,. cliocolale. uielled

1 cup biilleriuilk or sour milk

1 teaspoon vanilla

2 eggs, unbeaten

1 pi. heavy cream
1 ... cop silled confectioners' sugar
\'\ teaspoon vanilla

Sift first 5 ingredients into mixing

howl. Drop in Spry. Add melted choco-
late, buttermilk, and I leas| ii vanilla

and beat 200 strokes (2 min. on nnvi
at low speed I. Scrape bowl and spoon
or beaters. Add eggs and beat 200
strokes (same as before). Hake in 2
square 11" x li" \ 2" Spryenateil pan-
in moderate oven (350 F.) 30-35 min
Chill layers in refrigerator. Split lay-
ers in half horizontally. Whip cream
-tilT: fold in confectioners' -ugar and
V4 teaspoon vanilla. Spread evenly be-
tween split layers and on lop of cake.
Decorate witb curia of shaved milk
chocolate. Chill before serving (I hrs.
or overnight i . Cut in 1" slices for serv-
ing. Keep refrigeratetl until all is used.

•With o lartrato baking powder, use 1 teaspoon.

CHOCOLATE RHAPSODY CAKE. Bake

batter in 2 Sprycoated 8" round layer
pan- I 1 ;." deep in moderate oven
(.■■..pO'T.I 3040 min. Frost wilb Carioc.i
Frosting, p. it. Dei orate willi thin slice-
of Brasil nuts.

ROCKY ROAD LOAF CAKE. Bake in

oblong Sprycoated pan. 8" x 12" x 2".

in moderate oven l.!."il) ' I-". i 15-5.) mill.
Spread IJocky lioud Foisting, p, il. on
lop of rake.

HERITAGE \UT CAKE

2*j

I ; ,
2

I',
I
■■,
I
I
3
l

dip- sifted rake flour
dipt sugar

teaspoons linking powiler
(:iii* tj pi- )

teaspoons salt

cup Homogenized Spry

<*up milk

Icus-poon almond extract

teaspoon orange extract
eggs and I egg yolk* unbeaten

nip walnuts or pecans, vt'ry

Jiiifh cho/i/H'il. or ' •.► cup each

>iii i i i - 1 I ingredients into mixing
howl. Drop in Spry. Vdd milk, flavor-
ing extracts, and 1 egg and beal 200
strokes 12 min. mi mixer bI low speed i.

Scrape bow] ami -| ii or healers. Add

remaining 2 eggs and 1 egg >olk and
beat 200 strokes (same as before). Add
nuts and blend. Bake in Sprycooted
'•" lube pan in moderatelj liol oven
(375 F.) 60-70 min. Spread Primrose
P resting, p. 7. on sides anil top and
decorate with chopped nuts.

si Mtn uiimi SHERBET CAKE. Omil
almond and orange extracts and add I
teaspoon grated lemon rind and 1'/^
teaspoons vanilla. Omil nuts. Frosl
with Pineapple Sherbel Frosting, p. 7.

SPICY MARBLE CAKE. Omit mils,
nliiiiniil extract, ami orange extract
and add 2 teaspoons vanilla. To ' ;■ of
batter, add :; i teaspoon cinnamon, ft
teaspoon cloves, ' ; - teaspoon allspice,
% teaspoon nutmeg, ;,, .| tablesi n

COCOa and lileml. S| n ill.- 2 killer-.

alternately by tablespoon fuls, into
Sprycoatcd °" lube pan. Run spatula
through batters several times in mar-
ble. Hake a- above. Spread I .ennm

Cream Frosting, p. 7. on sides and top.

BLACK WALNUT CAKE. Omil almond
and orange extracts and add 2 tea-
spoons vanilla. Use 1 cup black walnuts,
ver\ finely chopped. Frosl with Creamy
\ anilla Frosting, p. 7.

"HAPPY TIMES"
COCONUT CAKE

2' i enps -illeil cake Hour

I j ■_■ cups -iifjiir

2 ' j teaspoons double acting linking

powder
I teaspoon -all

: i i-iip Homogenized Spry
I teaspoon grated lemon rind

■' i cup milk

I teaspoon vanilla

» eggs, unbeaten

I cop moi-i shredded coconut

Sin first I ingredients into mixing
bowl. Drop in Spry; add lemon rind.
Add l /2 cup milk, vanilla, and 1 eggj

heal ,!(MI -Iroke- (.'. min. on mixer al

low speed). Scrape howl and spoon or
beaters. Add remaining milk and 2
eggs; heal 2011 strokes (2 min. on mix-
er al low speed I. Hake In 2 Spi \ coiled

')" round layer pan- I ' v' deep in mod-
erately hoi oven (875'F.) 25-30 min,
Frosl with Lemon*) Frosting, p. 8.

Sprinkle with COCOntlt.

'Wllh a larlrote baking powder. u«o 4 toospoons.

DATE-SCOTCH PICNIC LOAF. Omil

lemon rind and vanilla i add I teas| n

orange extract and ' ■. teaspoon almond
extract. Hake in Sprycoated oblong

pan. 9" x 13" x 2". in moderate oven
(350*F.) 40-45 min. Frost with Dute-
Seoieli Frosting, \>. 8.

Heritage Nut Cake

FROSTING S

CREAMY
\ \mi i \ FROSTING

2 tablespoons Homogenised Spry
1 tablespoon batter or margarine
I teaspoon vanilla
1 1 teaspoon Ball

.'i caps sifted confectioners' sugar
5 tablespoons scalded light cream
(about )

Blend first I ingredients. Beat in M; cup
su»ar. Add irrain. alternated*, willi re-
maining sugar, beating after each ad-
dition. Add niily enonjxli en-. mi In make
nice spreading consistency , Make?
frosting for tops and sides of two 8"
round la>er». <ir 'I" lidie euke. or 2'-j
doz. 2%" cupcakes, or 8" \ I-" \ 2" loaf.

PRIMROSE FROSTING, \dd I i teaspoon
almond extract and '/^ teaspoon grated
orange rind.

PINEAPPLE SHERBET FROSTING. Omil

vttnillii and add ' a teaspoon grated
l<-m<>n rind. Instead of 5 tablespoons
light cream, use I tablespoons canned
ptneapple juice, heated, and about 1
tablespoon scalded light cream.

LEMON CREAM FROSTING. In firsl mix-
ing step, iiinii vanilla and add -'-.I tea-
spoon grated lemon rind and 1 table-
spoon lemon juice.

CANDIED PEEL FROSTING. Omil vanilla
and add yg teaspoon each iilinnnd anil
orange extracts. Add I tablespoon fine-
K chopped candied orange /"•<■/ to
Frosting.

OR INGE CREAM FROSTING. In first
mixing step, omit vanilla and add %

teas] n grated orange rind. Instead of

5 tablespoons light cream, use ■'! table-
si n- orange juice and about .'I table-
spoons scalded light crcmn.

CHOCOLATE I ttosi i\t;

2 tablespoons Homogenized Spry

1 tablespoon butter or margarine
.'{ ox. unsweetened chocolate

.> tablespoons hot milk

2 cups sifted confectioners 1 sugar
1 1 teaspoon suit

1 £ teaspoon vanilla

Mi-li In -i 3 ingredients together over
hot water. Pour hoi milk over combined
sugar and salt and stir until sugar is
dissolved. \dd vanilla. Add chocolate
mixture and heal until thick enough to
spread. Makes enough frosting for tops
of l" ■_• doz, '_" !•" cupcakes or lor tops
ami sides ol two 8" layers.

CHOCO-M1NT FROSTING. Ad.l y% tea-
sp peppermirtt extract to Frosting.

in; \\ IC.M.Y FROSTING

2 egg whiles unbeaten
1 V-z cups sugar

't lahlesptmns water

3 1.1UI. - ( n- I i::lii eorn sirup

% teaspoon ereum of lurlur

!h « . - . i - i . . ... 1 1 - ; • 1 1
1 teaspoon vuuilln

I'm firal 6 ingredients in top "I ■ 1 < > 1 1 1 ■ 1 1 -
boQer and mix thoroughly. Place over
rapidly boiling water and Deal nm-
Btontly with rotary egg beater until
mixture will hold u peak (about 7
min.). Remove from hot water, add
vanilla, and beat until thick enough
to spread Makes enough frosting for
lops anil side- of two "" lasers.

LEMOIN-Y FROSTING. Omit cream of

tartar and add 1 tablespoon lemon juicr
to ingredients in double boiler before

eooking. Reduce vanilla to x -> leas| n

and add '/2 tea-pomi grated lemon rind.

LOUISIANA FROSTING. Instead of l l /fe

eups granulated sugar, use 1 cup gran-
ulated sugar and 'A cup Bitted brown
■sugar, firmly packed. Use ilurk corn
sirup instead of light.

CARIOCA FROSTING. Add 2 oz. choco-
late, melted and i led. In frosting just

before spreading.

ROCKY ROAR FROSTING

(t oz. xciiiisweet chocolate

1 cup sifted confectioners' sugar

5 tablespoons light cream, -cabled
1 I teaspoon * anilla

4 marshmallows. eul in eighths
1 :; eop walnuts, coarsely cut

Mell chocolate over hut water. Heat
in sugar, alternately with cream. Add
vanilla, marshmallows. and mils. Makes
frosting for top of 8" x 12" loaf.

HIM ll-ltOII
I I IK. I FROSTING

2 oz. chocolute, finely cut
1 '/•> cups sugar

7 tuhlespnons milk

2 tablespoons Homogenized Spry

2 tablespoons butter or margarine

I tablespoon eorn sirup
1 i teaspoon salt
I lca«| n \ anillu

Put all ingredients except vanilla in
saucepan. Bring slowlv In a full roll-
ing boil, stirring constantly, and boil
briskly 1 min. (On a rainy or very hu-
mid day. boil mixture I ! ■• min. I Cool to
lukewarm. Add vanilla and beat until
thick enough to spread. If frosting be-
comes loo thick, add a little cream or
soften ovei hoi water. Makes enough
frosting for tops of two 8" layers or for
top and sides of 8" x 12" x 2" loaf. If
desired. l /> cup chopped nuts can be
added to frosting fust before spreading.

RVH-MOTC'R FROSTING

1 cup sifted brown sugar, firmly
packed

3 tablespoons Homogenized Sprj

2 tablespoons butter or margarine
1 i teaspoon suit

1 :i cup milk

1 ' i cups sifted confectioners' sugar

1 ■_• enp dales, eul in small pieces
1 I cup chopped nuts

Combine Brsl I ingredients in medium-
sized saucepan ami bring -lowly to a
boil over low heat, stirring constantly.
Mid milk, blend thoroughly, then
bring to a boil and boil gently over
low heal 3 min.. stirring occasionally.
Remove from heat Cool -lightly. Add
confectioners' sugar and beat until

thick •■ igh lii -pread. Stir in dates

and nuts. Makes enough frosting for
-ides and lop of 9" x 13" x 2" cake.

CARMEI.SIOTCII IHOSTING.Omil dates
and nuts.

RIES

Tender, Flaky Pantry . . . Spry's Sure "Water-Whip" Way !

Here's a new pastry method Hint ex-
perienced pie-makers like because ifs
quick and easy ... a method thai be-
ginners like because it's sure to give
successful results. And such deliciou;

pastry— tender i flaky, nut-sweet! For
perfect paatrj every lime, Eollon the

f.i-\ -tip- ill Spry's "Water-Whip"
method pictured In-low.

Pour boiling water and milk over Spry
in medium-sized mixing bowl. Tilt bowl
and break up the shortening with fork.

Whip with rapid cross-the-bowl strokes
until all liquid is absorbed and mixture
is smooth and thick like whipped cream.

Sift flour and soil onto Spry "whip."
No cutting-in of shortening ... no
guessing about how much water to addl

Stir, with round-the-bowl strokes, until
all the ingredient! cling together and
form a dough that "cleans" the bowl.

Roll "Water-Whip" Pastry This Easy Way!

Roll dough between 12" squares of
waxed paper to size o( paper. If paper
wrinkles, replace with new squares.

Peel off lop paper, Center pastry over
pan, pastry side down. Remove paper
gently and "ease" pastry into pan.

"WATER-WHIP" PIECRUST

;: i cap Homogenised Sprj
1 i cap lioiling water

1 Uublespoon milk

2 cups -i fi.-ii all-purpose flour

1 l< 'llspnoll Mill

Pin Spry in medium-sized mixing bowl.
Add boiling water and milk anil break
up shortening with fork. Till howl and.
with rapid cross-the-bowl strokes, whip
with Fork until mixture is smooth and
thick like whipped cream and holds

-nil peaks when fork is lifted. Sifl
flour and -all together onlo Spry mix-
ture. Stir quickly, with round-the-bowl
Strokes, into a dough that cling- to-
gether :i ml "cleans" the howl. I'ick lip

and work into a smooth dough; shape
into a Hal round. Ileing soil and pliable,
"Water-Whip" pastrj is especiall)
suited io rolling the easy new ''waxed-
paper mi (see pictures above). Or. if

preferred, ihe dough ran lie lulled in

t In- usual was on a Boured pastrj cloth
in board.

This recipe make- enough pastry for

a 9" 2-crust pie or for a 9* lattice-
top pie or for 9 tart or patty shell-.

For an attractive top on a 2-crust pie,
brush top of pie before baking with
light cream or milk or slightly beaten

rftf- ii hilv. and sprinkle with sugar,

••>IV DELIGHT" APPLE PIE

I recipe "Water-Whip" I'iei'i'ust,

p. II)
(t nips pared, cored thin apple

slices
1 cup sugar

:i i teaspoon einiiaiiuin

1 1 teaspoon nnimcg
W teaspoon sail

I teaspoon lemon juice

I tablespoon Imller or margarine

Divide pastry in half, shape each half
into a smooth, Hal round. I!"ll one half
1 s" thick and line a ')" pie pan. Arrange
\'2 ol apple slices ill pan. \li\ sugar.
Spices, -all. and lemon juice and
sprinkle half over apple-. I'm remain-
ing apple slice- Oil top and cover with

remaining sugar. Doi with butter. Trim
pastr) even with pan. Hull remaining
dough and lav over apple-. Trim pastr)
' •_>" beyond pan. fold it under bottom
crust, ami pre-- edges together with
fork. Cut decorative slits in top crust to
lei steam escape. Hake on lower shelf
in hoi oven ( I IT) F.I 15-55 min.

FRENCH APPLE PIE. \dd ' , ; cup seed-
less raisins and 1 tablespoon diced
citron to fruit. While pie i- warm.
spread top crust will] a mixture of Y>
cup sifted confectioners' sugar, 2 tea-

-piiiui- scalded mill;. ' s teaspoon vn-
nilla.

10

Fil dough smoothly into pan. Irim pastry
with scissors W beyond pan rim

For a rope rim, pinch with thumb and
bent forefinger; make sharp crimps.

Prick shell all over with fork to help
keep shell in shape during baking.

To Make A
Perfect Pie Shell

Follow Those Key Steps . . .
Use This Suit Spry Recipe!

"WATER-WII1P" I'll: SHELL

1 ■: riip Ion I tablespoon

I Itiiiu.-. iij /el Spry

.'{ tablespoon! hoiling water
I teaspoon milk
I ■ i cups sifted nil-purpose flour
1 ■_> teaspoon unit

I'ui Spry in medium-sized mixing bowl.
\ilil boiling water and milk and break
up shortening with fork, 'lilt bowl and,
with rapid cross-the-bowl strokes, whip
with fork until mixture is smooth and
thick like whipped cream and holds
sofi peaks when fork is lifted. Sift
Hour and -.ill together onto Spry mix-
lure. Stir quickly, with round-thc-bnwl
strokes, into a dough thai clings to-
gether and "deans" the bowl. Pick up
and work into a smooth dough; shape
Into a flat round.

I" roll, put dough between two 12"
squares of waxed paper and roll lightly
into a circle aboul size of paper. Peel
.ill top paper, place pastrj in ')" pie pan.
pastry nexl to pan. Carefully remove
paper, Fil pastry into pan. trim '.,•■
beyond pan. nun back even with edge
of pan. flute ri in. Prick shell all ovei
with fork (for baked shells onij I. Bake
in very hot 0V111 I 150 I''. I 14-19 inin.

Makes enough pastrj for a '»" pie shell,
ii tart shells, or pastry topping for ob-
long <>" x 10" x 2" baking dish.

SAVORY PASTBY. To make a pastrj
especiallj g I for meal pies, use boil-
ing concentrated consomme instead of

lioiliii" wulvr. Add V-i leaspnoii giirlir
seasoning suit or garlic pontic: to silted
flour and salt.

11

Colonial Inn Pecan Pie

LEMON HERING1 1: I»IE

1 a eup cold water
W teaspoon Ball
7 tablespoon! cornstarch

I ' •• cups hoi water

I ' i cups sugar

; * egg yolks, dightl) beaten

Grated riml of I Irmon

1 ;i cup lemon juice
I ; . ■ i . I . - 1 ..... 1 1 I. nil. i m- margarine
I baked "Wnier-Wliip" IV Shell,
P. 11

Mix cold wain-, -alt. ami cornstarch.
Combine hoi water ami sugar in top
of double boiler and bring to boil OVCJ
direcl beat. Add cornstarch mixture
and cook until thickened; place nver
hoi water and cook until thick ami
smooth (l. r ) niin. i. stirring constantly.
Nil a lillle of mixture into egg yolks,
return to double boiler, ami COOK a few
niin. longer. Adil lemon rind and juice
and butter. Cool. Pour into baked pie
shell. Top with Meringue, p. 12, and

bake as directed.

MERINGUE

3 egg while!'
6 l.tltl. - 1 .... .ii - sugar
1 teaspoon lemon juice or
1 j teaspoon vanilla

Beat egg whites until slid and dry. Add
sugar. 1 tablespoon at a time, beating

well after each addition. Continue beat-
ing until Miff peaks form when beater
is lifted. Add flavoring. Spread me-
ringue lightly over cooled filling in pie
-lull, making sure il touches pastry
rim all around to prevent shrinking.
Make swirls or peaks in meringue with
back of spoon. Bake in slow oven
(325"F.) 25-30 min., or until linn and
delicately browned, l.et pie cool on
rack away from drafts.

COLONIAL l\!\ PECAN I'll.

I unbaked -Waicr-Whii." Pie
Shell, p. 11

8 eggs

2'a cups (I lb.) light brown sii|{ur,
ii. ml- peeked
1 1 cup batter or margarine, melted

Dash of salt
1 ■ teaspoon vanilla
1 cup pecans, coarsely cnl

Make a pie shell with a flat rim. Meal
eggs -lightly : add sugar gradually,
healing well: add melted hiill.i and
mix. \.l.l -all and vanilla: blend.
Sprinkle Vi of pecan- over bottom of
shell. I'. mi sugar mixture into shell.
Sprinkle remaining pecans on lop. Bake
in moderate oven (.'{50° F.) 40 min.. or
unlil filling is almosl set. Reduce heat
to -low (250T.I and bake 10-15 min.
longer, or until set.

12

KEY LIME CHIFFON I'll.
1 tablespoon gelatin

1 j top cold water

I •■:■..■: yolks. -lightl, beaten
Mi nip sugar

1 s teaspoon salt

1 a cup lime juice
1 leaspOOD grated lime rinil

1 i teaspoon grated lemon rind

few (hops of green coloring
(optional)

I egg >* bites

1 1- cup siigur

I baked "Water-Whip" P*« Shell,

p. 11

1 ■; cup heavy cream, whipped

Soften gelatin in water. Combine egg
yolks, Yi cup Bugar, -all. limr juice,
and grated rinds in lop of double boilei
and mix. Cook over boiling water until
thick and foamy, beating constant^
with rotary beater (5 min.). Remove
from heat. Add gelatin and blend. \<ld
green Coloring. Cool at room tempera-
ture until thick enough to mound slight-
ly when dropped from spoon, Beal egg

whites until BtilT: heal in '/•> elip sugai

gradually. Fold into gelatin mixture.
Pile lightly in cool baked pie shell.
Decorate with whipped cream. Refrig-
erate several hours or overnight.

CHERRY LATTICE I'll

•standard l'a-li ' . p. 13

1 cup .sugar

2 tablespoon* flour

1 ., teaspoon salt

'a cup cherry Juice, drained from

cherries
1 1 teaspoon almond extract

3 cups drained, .'aimed pilled
sour red cherries, packi-il in
nut IT

I tablespoon bolter or margarine

Divide pastry in half. Itoll one half ' .
thick and line ')" pie pan. Trim pastr;
Vis" beyond pan. turn dough back ami
make a fluted rim. Mix sugar, flour,
and suit in a small saucepan. Stir in
cherry juice ami simmer until thickened
(about ."> mill. I. Cool slightly; add al-
mond extract. Place cherries In pie pan,
pour cherry- juice mixture over them.
dot with butter. Roll remaining dough
Vs" thick, cut into strips :, s " wide. Lay
5 strips over cherries. evenU -paced.

pressing ends into rim. La; 5 more
strips over fruit, at light angles to lirsl
-trips, press ends into rim. Itrush strips
with light iitiim, sprinkle with sugar.
Bake on lower shell in lint oven
(425° F.) 40-50 min.

"If cherrio* packed In sirup are used, reduce
sugar lo \fy cup and increase juice to Vs cup.

Standard Pastry

Ingredients

sifted all-purpose (lour

salt

Homogenized Spry

cold water

Two-crnsl 9" Tie

or l.alliee I'ic
2 cups

I teaspoon

3 /l cup
■I tablespoons

9" Pie Shell or
(> Turt Sheila

1 ' i cups

1 1 teaspoon
!j cup

2 '■■ tablespoons

Put Hour and salt in mixing bowl and
mix. Cut in Spry as follows:

Slop / for Tenderness— cut in %
uf Sprj until a- fine as meal.

Step 2 for Flakine**— cut in remain-
ing Spry (0 size of large peas.

Sprinkle water. 1 tablespoon at a lime.
over mixture. Mix thoroughl) with fork
into a dough ; pick up and work into a

-ii ill hall of dough. Use fur making

pies, tarts, turnovers, etc. RoD standard
pastry on a floured board or clolb— nut
between waxed paper.

13

Tart or Patty Shells

I se recipe for ' Watn-W hip" Piecrust,
p, Hi. .11- Standard Pastry, i>. 13. Roll
dough 'k" thick and prick all over with
fork. Cm Hiii .v circles ami lii over
hacks of .'!" muffin pan-, pinching into
aboul 7 pleats. Bake in very hoi oven
(450' F.J 10-15 min. Cool. Makes 9 tart
mi patt) -lull-. Fill shells with fruit or
creamed chicken, fish, or vegetables.

CHICKEN KINK PATTIES

; tablespoons Homogenised Spry

'■ i.iiii'-] n- iiitui

•• i teaspoon sail

I i teaspoon paprika

V4 teaspoon celery salt
Dash <>f pepper
I ' :• oup< chicken hroih

I I cup li;;!' 1 cream

I ! i caps cooked chicken, cul in
pieces (two <>■«■/.. cans)

1 i II). fresh mushrooms, sliced anil

.hi i< - >\ . or one 'l-o/.. ran

mnahrooms, drained
Vi pimiento, enl in small pieces
6 baked Patty Shells, p. 14

\lrli Sprj in saucepan; add next 5
ingredients ami blend. Si" i» chicken

liiulli ami cieaill (■ra<luall> : COOk anil

-iir over l"« heal until thickened. Add
chicken, mushrooms, ami pimiento and
heat. Serve in pattj -hell-. Garnish with
parsley. Makes '> servings.
CBEEN VEGETABLE PATTIES, I -. I ' ■,
• up- mill, instead ol chicken luuih and
cream : add 1 teaspoon grated onion
and '- cup grated American cheese i<>
sauce, -i in in» until cheese is melted.
Omit chicken, mushrooms, and pimien-
to; add 1 cup each cooked peas ami cut-
up asparagus. For a touch ol yellow,
use 1 cup each canned whole corn ker-
nels, drained, and cooked cut-up siring
beans.

STEAK N omiin I'll;
1 ;i enp Homogenized Spry

I ] •_• enp- -lieed onions
1 ! ■■ Ihs. round sleak, cut in Vi"
squares
1 :[ cup Hour
3 teaspoons salt
14 teaspoon pepper
.'{ ! i cups hoiling water

1 tahlespoon \\ oreeslershire

sauce
1 iup raw potatoes, cut in '.:"

euhi'H
I recipe "Walei-Whip" Pie Shell.
p. 11

Mel I Spry in skillet, add unions, and
(r> slowly until yellow. Ileinove onions,
lioll meal In mixture of Hour. -all. and
pepper. Sear in hot Spry in skillet until
richly browned. Add boiling water and

Worcestershire -am -e and sprinkle in
Bnj remaining Hour mixture. Cover and
simmer until meal is lender (ahout 1
In.). Add potatoes, cook 10 min, longer.
Roll pastry dough into a rectangle
' i" thick and ahout 1" larger than
6" x 10" x 2" baking dish. Pour boil-
ing hot meat mixture into dish and
place cooked onions on lop. Fil pastry
over top ami seal edge of pie. ( lul deco-
rative steam vent- in pastry. Bake in
mia lini oven (ISO !' - .) 25-30 min.

Make- l. -ri \ ings.

14

COOKIES

Spry's Easy

"Stamped"

Cookies...

First drop lablespoonf uls of cookie
dough onto Sprycoated baking sheet,
leaving about 2" between the mounds.

SUGAR COOKIES

1 •_■ cap Homogenized Spry
1 ■• teaspoon mil
1 % teaspoon grated lemon Hud
1 '% teaspoon nutmeg

1 Clip MIS'"'

2 cm:-, unbeaten

2 cupa sifted all-purpose Hour

1 teaspoon i> i(.in- powder
1 •_• teaspoon soda

2 tablespoons milk

Combine nrsi 6 ingredients and beal
until smooth. Sid Hour willi liakin<i
powder and soda, add to Spry mixture
and blend; add milk ami mis well.
Measure oul level tablespoons ol dough
on Sprycoated baking sheets. Flatten
cookies 1 • > stamping with a Bat-bot-
tomed glass covered with a damp cloth.
Sprinkle with sugar. If desired, press
.'! -ceiled raisins or split blanched al-
monds into each cookie. Baki- in mod-
erately hoi oven.(375°F.) 10-12 min.
.Make- V m doz.

Slamp into rounds with flaf-botlomed
glass covered with damp cloth. Easier
and quicker than rolling and cutting!

CI T-Ol T COOKIES. Omil mill, ami

chill dough lor several hours or ovcr-
nigbl in refrigerator. Roll aboul 'i ul
dough al a time on Honied doll) I"
' s" lliiekne-... (ail out shape- witll

fancy cookie cutters, brush with egg
white, ami sprinkle with colored

SUgatS, spirril sugar, or chopped mils.

HOLIDAY COOKIES. Omit lemon rind

and nutmeg; add 1 teaspoon vanilla.
Omil in i //,■. Add to dough: ' i cup dates,
finely cut, ' :1 cup candied cherries,
chopped, - tablespoons citron. chopped.
'/i cap walnuts, chopped. Make

-lamped cookie- a- directed, sprinkle

with colored sugars.

nioi'icAi. si <;vit (Ktokir.s. Omil nut-
meg; increase grated lemon rind to 1
teaspoon. Add 2 lea-poon- grill ril
orange rind. Substitute orange juice for
milk. \dd '-':■. cup coconut, finely cut-

Sprinkle kies before liaking with

1 .i cup sugar rubbed with ' -j teaspoon
grated orange rind.

15

MOM'S GINGER COOKIES

I cup Homogenized Spry

1 cup sugar

1 teaspoon salt
I teaspoon cinder

1 Idlspoon < i IIII.IIIM'II

1 egg, unbeaten
1 cup llloluSHCS

4 cups rifled all-purpose dour
1 teaspoon soda
1 i cup bulteriiiilk or sour milk

Combine first 7 ingredients and beat
until smooth. Sift Bout ami soda to-
gether; add % of flour i<> Spiv mix-

lure and blend. Add luillermilk and

blend; add remaining flour and mix
well. Measure oul level tablespoons <>f
dough mi Sprycoated baking sheets.
Flatten cookies by Btamping with a Bat-
bottomed glass covered with u damp
cloth. Sprinkle with sugar. Hake in
moderate oven (350*F.) 12-15 min.

Makes about 6% di>/.

HIGHLAND SPICE DROPS

1 cup Homogenized Spr>

I V-i cups sifled brown sugar, firinl.v
paekeil
I teaspoon salt

1 teaspoon cneb cinnamon,

nutmeg, allspice

2 eggs, unbeaten

I ! i cups sifled all-purpose (lour

:l i teaspoon sod«

1 i cup luillermilk or sour milk
I ! i cups rolled onls

I cup nuis, chopped

I '/>■ cups seedless raisins

Combine first 7 ingredients and heat
thoroughly. Sift flour and soda to-
gether. Add Vu of Ih.ur to Spry mix-
line and hleml. \dd buttermilk and
mix. then add remaining Hour and
blend. Add oats, nuts, and raisins and
mix well. Measure out rounded luhle-

-i ns oi dough on Sprycoated baking

sheets. Make iii moderate!) hoi oven
(375°F.) 12-15 min. Makes 5 doz.

16

I1AI.O CANDIED I III ITIIS

% cup Homogenized Spry

1 ' -2 cups sifleil dark brown sugar,

iii ml' packed
1 teaspoon salt

1 teaspoon each cloves, cinnamon,
allspice
1 i teaspoon nutmeg

1 teaspoon vanilla
■ ' eggs, unbeaten

2 cups sifted all-purpose flour

I £ teaspoon soda

'^ eup buttermilk or sour milk
I | j cups each candied pineapple

and candied cherries, chopped

'■2 eup candied citron, chopped
I ' ■< cups seedless raisins
1 ' ■< rups currants

'i rup filberts, chopped

I I cup walnut'-, chopped

Combine firsl 9 ingredients in mixing

howl and Deal until smooth. Sill flour
and soda together: add l /-> ol Hour to

Spry mixture and blend. Add j ^ of
buttermilk ami blend, then remaining

Hour ami remaining hiillermilk. mixing
well after each addition. Add fruits
and nuts. Measure out rounded table-
Si ns hi dough "it Sprycoated baking

-heel- Hake in model ale oven (350" !■'. I

20-25 min. Cool. Decorate tops of cook-
ies with a "halo of Creamj Vanilla
Frosting, p. 7. Make- 7 doz.

•Halo Candied Fruities

Luscious Brownies . . . Spry's "Miracle" Way !

Put all ingredients except nuts in mix-
ing bowl, then mix in a single step —
just 200 easy round-the-bowl strokes!

Let brownies cool thoroughly before
culling, ihen make 4 evenly spaced
cuts across each way with long knife.

BROWNIES

•' i cup in. .1 alt-purpose floor or

% cup + 2 tablespoons lifted
cake flour

1 cop (agar

7 tablespoon:- cocoa
1 j teaspoon linking powder
*' i teaspoon salt

-;i nip I I' gcni/.l il Spry

2 cjibs. unbeaten

1 teaspoon viuiilla

I liihb ■ i i rorn sirup

1 flip walnuts, coarsely nil

Sift first ."> ingredients into mixing
bowl. Add nexl 4 ingredients, Mis
thoroughly hy beating 200 round-the-
bowl strokes (2 rain, on mixer at low
speed). Scrape bowl and spoon once
during mixing. Slir in nuts, reserving
a few for top. Spread batter in Spry-
coated 8" \ 8" x 2" square pan. Sprin-
kle remaining nuts over batter. Hake

in moderate oven (350°F.) 10- 1") mill.
(Avoid overbaking as it make,
brownies less moist.) Cool in pan on
rack 10 min. Turn mil of pan. finish
Cooling on rack. Lei brownies get cold
before cutting, to avoid crumbling.
Make I evenly '-paced cuts across each
way. Makes 25 brownies I" thick.

BROWNIES ROYALE. Bake batter in
Spryeoaled ')" s ')" \ 2" pan at 350° F.
for 30-35 min. When cold, cul into 9
squares. To serve, top each square with
a scoop of vanilla icecream ami a pour-
over of chocolate sauce.

PEAN1 I s\miii:s

1 ■_■ cap Homogenized Spry
1 nip sifted brown sugar, (irmly

paekeil
I nip granulated sugar

1 cup creamy peanut butter
I teaspoon vanilla

1 i teaspoon salt

2 eggs, unbeaten

I ' •; nip> sifted all-purpose flour
1 teaspoon soda
1 j rup sailed blanched peanuts.

cut in pieces

Combine first 7 ingredients and beat
until smooth. Sift Hour and soda to-
gether; addtoSprj mixture and blend.

Add peanuts and mis. Sliupe dough
into balls 1" in diameter. Place on
Spryeoaled baking sheets and press
each ball with fork. Hake in moderately
-b.w oven (32">T.> 15-20 min. Makes
5 i !•>/.

17

A l» II KOI Til I !>l IE I I - 1 I V S

1 recipe Apricol filling, p. 18
7(1 cnp Homogenised Spry

1 cup brown sugar, firmly parked

I teaspoon salt

1 teaspoon grated orange rind

1 <'£<;. unbeaten

2 'i rii|>- sifted all-purpose flour

1 iciispoon 1 1. 1 1. in.-: powder
!i teaspoon soda

H luhlcspoons milk

Make Apiicoi Filling and lei cool,

Meanwhile make cookie dough. C

bine Spry ami next 1 ingredients ami
brat thoroughly. Si f I Clour, baking
powder, and soda together; add Va of
flour to Spry mixture and blend. Add
milk and remaining Hour, mixing aftei
each addition. Chill dough 1 hr. Roll
dOUgll ' s" thick Oil floured board and
(•lit nut rounds with '-" ■■•" cookie cutter.
Put I heaping teaspoon ol apricol till
ing on V2 of cookie-. Wiih thimble, cui
mil centers 01 other cookies and place
mi filled cookies. Press edges of cookies
together with fork. Bake on Sprycoated
baking sheets in moderately hoi oven
(375*F.) 8-10 uiiii. Make- 2 do/.

Apricol Thimble-ilas

"".

' V, '

1,1

*

m

AHUCOT FILLING. Mash 1 cup drained.
cooked dried apricots to s smooth pulp.
Add (t tablespoons drained apricol
juice, ',:.> cup sugar, 1 tablespoon orange
juice. Cook over low heal until thick,
stirring frequently (about 15 min.).
Cool. Make- enough filling for 2 do/.
Ipricol Thimble-itas.

Itl.l ItM.llt VTOIC
Ml COOKIES

1 -z nip Homogenised Sprj
I cup sifted brown sugar, firmly
packed
-' 1 teaspoon sail

:: 1 teaspoon vanilla
I '■-:■.- iinhcalcii

1 '^ cups sifted all-purpose flour

1 £ teaspoon soda

1 j flip walnuts, chopped very fine

I'ut fust 5 ingredients in mixing bowl
and bcal until Bmootk. Sifl flour with
soda; add to Spiv mixture and mix
well. Stir in nut-. Pros doii^b very
lirinlv together into a roll 2" in diam-
eter. Wrap in double thickness of
waxed paper, twisting ends tightly.
dull in refrigerator for several hours
or overnight. To hake, oul ' s" slices
and place on Sprycoated cookie sheets.
Bake in moderately hoi oven (375° F.)
8-10 min. Make- 5 do/.

CHOCOLATE VANITIES

■fl nip sifled nll-piirpo-e flour
-:i cup -ngiir

\ r -i teaspoon '-all

\il rup Homogenized Spry

1 egg. unbeaten

1 teaspoon vanilla

2 teaspoons light corn sirup

2 o/. fhoeiihile. melleil

2 Hi cups walnuts, eul in large piece-
Sill first 3 ingredients into mixing
bowl. Vdd remaining ingredients ex-
cept nuts, lieat 200 strokes. Stir in nuts.
Drop by teaspoon fids. I" apart, on
Sprycoated cookie sheet. Hake in mod-
erate oven (350° F.) just 8 min. let
Cookies Cool on cookie' -beet 2 min.,
remove to wire rack. Makes 4 do/.

L8

BREADS

Jloi Breads . . .
Biscuits . . . Rolls

With Spry's Easy Methods!

BAKING POWDER BISCUITS

2 cups sifted all-purpose Hour
:i teaspoons bilking powder
:! i leas) 11 -nil

! :i I'll |> Homogenized Spry
' i Clip milk

Sifi lir-i .'! ingredients into mixing
bowl. Chi in Spi\ until mixture i- as
Gne a- meal, \dd milk, mixing to B sofl
dough. Knead lightly on (loured board
21) -it. lioll in '•_•" thickness, (.'hi with
Roured biscull cutter : place biscuits on
baking sheet. Bake in vet) liol oven

( 150' K.I 12 mill. Make- I (log. iW

biscuits in I Ys (In/. 2" biscuits.

BEST-EVER BISCUITS. Increase Spry u,
1 .. cup. These extra-flaky biscuit' are
ideal (in shortcake*, in".

FIESTA CHEESE BISCUITS. Vfter cut-
ting in Spry, add ■' i cup grated tincr-

iruil ilit'csc. I '/is luhh'.-poiill- null line-

l\ chopped green peppei and plinienlo.

\li\. knead, roll, nil : brush bisenils

u it li cream : bake as above,

CINNAMON ROLLS. Roll dough into

ic( tangle 6" x IH" and aboul ' i" thick.

I nam 1 tablespoons Imller or inni-

gurine with yfc cup brown migai and
I teaspoon cinnamon and spread on
dough. Sprinkle with '.| i'ii|i chopped
nuts and ' i cup seeded raisins, nil in

pieces. Roll like a jelly roll, nil into
I'A" pieces, and place, nil side dowDi
in Sprycoated 2V&" muffin pans. Make in
hoi oven i 125' K.I 15-20 min. Makes 12.

A quick kneading of the dough makes
light, flaky baking powder biscuits.

GOLDEN V ALLEY
DATE uitl \ i>

1 cup dates, ciii in pieces
1 ^. cup walnuts, chopped

I cup liui water
1 :i cup Homogenised Spry
1 j teaspoon miIi
•' i cup brown sugar, firml) packed

I egg;, unbeaten
1 'i- cup-, sated all-purpose Hour

I teaspoon soda
1 j cup bran or whole wheal flour

Combi lates, nuts, and hoi water;

l.-i -land. Combine Spry, salt, brown
Bugar, ami egg and beal thoroughly.
Add date mixture i" Sprj mixture and
mix well. Sift limit with soda, add to
Spry mixture; add bran and mix. Bake
in Sprycoated 5" x 9" x 3" loaf pan in
moderate oven (350° F.) 65-75 rain.

oram;i v FIG BREAD. Use &cup each

CUl-up figs and ilnlis. U-e ' 2 CUp inch

orange juice and //"/ water; add 2 tea-
spoons grated orange rind to the Spry-
sugar mixture.

19

MUFFINS

2 cups siflcil all-purpose (lour

3 teaspoons linking pnwdcr

1 Vi teaspoon! sail
1 i cup sugar
'/Si >'»i> Homogenised Spry

I Cgg, I i. .11 i n

1 cup milk

Sift first I ingredients into mixing
howl. Cut in Spry until mixture is as
lilic as meal, Combine egg and milk.

Turn liquids into dry ingredients and
Stix until all flour i- dampened. Turn
battel into Sprycoated 2' ■/ muffin puns,

filling I ln-iii '-':; full. Hake in lint oven

(425*F.) 20-25 min. Makes 1 1 muffins.

SflCYTOI" AI'IM.r. Mill INS. Add I cup

apples, pared and finely chopped, to
killer. Turn halter into Sprycoated
'!'/■/' muffin pan-, filling them % full.
Sprinkle with mixture of 2 tablespoons
sugar and '/i teaspoon cinnamon.

EASY COFFEECAKE

W pkg. compressed or dry yessl
1 -i cup lukewarm waier
I teaspoon sugar

1 jj cup Homogenized Spry
1 ■_' cup sugar

1 egg. uiiliealeii

2 nips II till all-purpose Hour
> teaspoons linking pnwdcr

1 -j l . I - | in. .M snll

1 i cup milk

Crumble or sprinkle yeast in lukewarm
water in -mall bowl; add 1 teaspoon

sugar and mix well. Lei stand until

yeasl is thoroughly dissolved (5-15
inin. I. Combine Spry, Vi cup Bugar,
and egg anil Ileal until smooth. Sid
Hour with baking powder and salt ; add
half to Spry mixture, beating well. Add
yeasl mixture, then milk ami remain-
ing Hour, beating after each addition
until smooth. Spread batter in Spry-
coated 9" round layer pan I ' ■/' deep.
Sprinkle with Crumbly Topping. Hake
in moderate oven (350°F.) 40-50 min.

CRUMBLY TOPPING. Mix Va cup firmly

(lacked brown sugar, '/l cup sifted alt-
purpose /luiir. and 'a teaspoon cinna-
mon. Cut in 3 tablespoons butter or
margarine. Add ',i cup chopped wal-
nuts and mix.

AI'ltlCOT-FII.I.KO BREAKFAST CAKE.

Spread x /-> of halter in Sprycoated '/'
round layer pan P/o" deep. Spread '/;>
i up ainnril apricot puree over halter.
Spoon remaining batter on top and
spread over filling. Sprinkle lop with
Crumbly Topping, hake as directed.

I.ICilll \S-I 0\M KOI IS

1 pkg. compressed or dry yeast
'/l cup lukewarm waler

1 teaspoon sugar

]/> cup Homogenized Spry

I :l i teaspoons sail

1 i cup sugar
I cup scalded milk

' egg, well beaten

3 l .| cups sifled all-purposi* flour

Crumble or sprinkle yeasl in lukewarm

water in small howl. Add 1 teasp i

sugar and mix well. Let stand until
yeasl i- dissolved (5-15 mill. I. I'ut
Spry. salt, and "4 cup sugar in large
howl and add scalded milk. Stir until
Spry is melted, then cool to lukewarm.
Add egg and dissolved yeasl and mix
thoroughly. Add flour gradually, heat-
ing thoroughly after each addition and
heal until hatter is smooth. Cover and
let rise until light (about l'/a his. I.
Slir down with spoon. Cover and let
rise until light (about 'A hi. I. Spoon
batter iutn Sprycoated 3" mufhii pans,
filling them a scant ■/; full. Let rise
until light (20 min. I. ISru-li lops with
melted butter or margarine and sprin-
kle with poppy teed or sesame seed.
Bake in hoi oven (425T.) 12-18 min.
.Makes 22 rolU.

VARIATION. Substitute Vi cup corn
meal and VI cup 6r«wi for x /-> cup flour.

20

FRIED FOODS

Spry-Frietl Footls . . .

o Appetizing ami I »ii;i-~i il.l<- !

P ic I a«ii i itn i> POTATOES

Spry'* bliiiirli-tinil-brinrii nirthoil gives

crisp, delicious French fries! It is eas-
iei because the potatoes are blanched
ahead of mealtime and browned jusl
before sen ing.

Preparation of Potatoes, Pare 6 me-
dium potatoes, cut into :; s " alices, then
into :I S " strips and drop into cold water.
Dry thoroughly between clean cloth
towels.

Blanching at 3S0°F,—done ahead of
mealtime. Winn Spry in fryer has
reached a temperature of .'!. r >0 l\. put
J /4 of the potatoes in frying basket,
lower into hoi Spry, and fry until ten-
der but mil brown (.'i-6 min.). Drain
"ii absorbenl paper. Blanch remaining
3 lots in same waj .

Browning at 890" F.— done fust before
toning. Reheat Spr) i" 390*F. Put V->
ui the blanched potatoes in basket and
fry in Imi Sprj until brown (2-3 min.).
Drain on absorbent paper. Brown re-
maining hall in same was. Sprinkle
with salt and serve immediately as they

lose their ci i-i ss on Btanding. Makes

6 servings.

If a 1" square of bread turns golden
brown in 1 minute, the lemperature
of the hot fat is correct for most frying.

TASTY 1 1 \ \ C Itoqi ETTES

2 tablespoons rhoppnl

Yi <-u|i diced celerj

4 tablespoons Homogenised Spry

5 tablespoons Hour

:1 i teaspoon sail

1 1 teas] ii pepper

1 nip milk

I 7-1)/.. rim tiinn. linked

1 tllllll ] n 11,1.1

1 tablespoon rlioppcil parsley

Inn III <-.nl , ill Mll>-

I i'ks- !-lii:htl> beaten with
1 tablespoon water

Cook 111111111 and celerj in Spry until
lender. Stir in flour, sail, and pepper.

Add milk. < k anil -tii until thick ami

smooth, Add lima, lemon juice, pars-
ley, and mix well. Spread mixture in
shallow pan ami chill in refrigerator
several hours or overnight. Shape unto
small cylinders about 2%" \ l". Roll in
crumbs, dip in egg, then roll unuin in
crumbs. Frj in deep hoi Spry (.'l7. r >°F.i
2-3 min.. in until brown. Serve alone,

or with inii-hi n sauce or a delicate

cheese sauce, Make- (< servings.

21

s vi hon AtMIs LIMA

siMM»\-i:nis

1-lb, eon salmon

1 rup OOOked lima Ih-.mi-

2 tablespoons chopped green
pepper

1 1 cup catchup

1 .: rup flour

1 teaspoon -nli

1 teaspoon chopped onion

2 egg*. Iienlen

Remove bones and skin from salmon
ami separate into fine flakes. Add next

') ingredients and blend. Add eggs and

mix well. Drop by tablesp tfuls into

deep bol Sprj (375*F.) and 1 1\ about
.1 inin.. or until brown. Serve with lem-
on wedges. Makes 6 servings.

Salmon and Lima Spoon-elles

BANANA I'UITTLTIS

I nip sifted all-purpose Hour

1 ' £ teaspoons haking powder

1 1 cup sugar
I ! j teaspoons suit
1 egg. beaten

1 ;; rup milk

1 tablespoon Homogenized Spry

2 hnitaiias. nil lengthwise and
IntO I" pirn-

Sill first I ingredients into mixing
bowl. \'\'i egg, milk, anil Spry and
liral until smooth. Dip pieces of banana
in batter and fry in deep bol Spry
(375' I', i I min.. or until brown. Drain
mi absorbent paper. Make- 6 servings.
Servo « iili confectioners 1 sugar or with
i Dear Lemon Same. p. 22.

vi'i'i.i: (tit PINEAPPLE FRITTERS. In-
stead "I hummus, ii-e 2 large apples,

pared, enred. and sliced in eighths, or
5 sliee- canned pineapple, drained and

quartered.

CLEAB LEMON mi ce. \li\ m sauce-
pan: V» cup sugar, I tablespoon emu-
starch, dash of sail. Stir in I cup boil-
ing Killer and boil genii) 5 min. \ibl
1 lalilespoon butter or margarine,
grated rind and juice of I lemon, and
1 .i teas) n nutmeg. Makes I 1 - cups.

PAN-FHIED FISH FILLETS

I Hi. tresfa or paekuged frozen

nsh fillets
1 1 cup corn meal
1 1 cup (lour
I teaspoon salt

Dash of pepper
1 egg. .-lightly henten with
2 tuhlespoons water

' •_• eup Homogenized Spry

If li.-b is frozen, thaw lii-t ; cill fish into
.serving pieces. Mix corn meal. Hour.

and seasoning.-. Dip li-li in egg mixture,
then in Hour mixture. Ileal Spry in
In aw -killel until a drop of water

sizzles in it, pul in fish, and frj over
high beat until li-b is golden brown on
both side-. Remove to lint platter, gar-
nish with lemon wedges and parsley.
Make- I servings.

PAN-FRIED SHALL FISH. Trout, butler-

fish, smells, and Other small fish ;m.'

delicious cooked as above, (dean the

li-b. leaving them whole, then prepare
and fry as above. A double dip in egg
and crumbs give- an even ern>l. ( )ne lb.

of whole fish make- 2 servings,

22

(COUNTRY KITCHEN
l Kii i» CHICKEN
I £ cup flmir
1 '/• teaspoons suit
1 g teaspoon pepper
1 teaspoon paprika

3-lli. hrnilcr-frycr. cut in pieces

IJ4 cap Homogenized Spry
1 jjreen onion, finely rill, or

1 t.i M< -| i chopped onion

2 tuhlcspoous chopped parsley

1 i cup water

I enp light cream
1 enp milk
'•j lb. mushrooma (caps sliced and
sautced)

I'ni 1 1 1- - 1 I ingredients in paper bag.
Put 2 pieces "I chicken ;ii a time in
paper bag and shake in coat evenly.
Ileal Spo in skillet until a drop of
watei sizzles in ii. Place chicken in
skillet ami fry until golden browi mi
linlli sides. Sprinkle union anil parsley
over chicken, udd water, Cover and
cook over low heal until tender (aboul
Yi In. i. Remove chicken in hoi platter,

and pour "IT all Inn •'! ialile-| ns ol

drippings. Stir in remaining 3 table-
s] is flour mixture and brown, \'l<!

Country Kitchen Fried Chicken

lijilil cream and milk and stir and cook
until thickened. Add sauteed mush-
room caps. Serve the platter of fried
chicken with accompanying gravj boal
ol mushroom sauce and a dish "I pars-
leyed new potatoes. Mokes l servings.

OVEN-CRISP FRIED CHICKEN. Uter

browning chicken on both -ides in
skillet, place uncovered skillet in Mot

oven (I2.VF.I and hake 15 inin.. or
until lender. Or transfer browned
chicken i" baking pan anil bake.

Ol ICK FRENCH FRIES

4 medium-sized potatoes
1 .; enp Homogenized Spry

Pare potatoes and cut lengthwise into
1 i" strips. |('r cut inin ' ■/' slices then
cut into ' j" cubes.) Drop potatoes into
cold water to prevent discoloration.
Remove from water ami dry thoroughly
between clean elolli inweU. Melt Spry

in lieavv skillet over lii^li heal. Add

potatoes. Fry quickly, turning often

with wide -palulu. until crisp und
golden brown. Drain on absorbent pa-
per. Sprinkle with salt ami serve imme
diately. Make- I servings.

■

MAIN DISHES

Savory Meats . . .
Tempt i n <i
Casseroles !

no am it kki:v

(8-10 lb-. i

Prepare turkei f»r roasting, then stuff
and truss ii. Brush bird all over with
melted Spry arul place on rack in
masting pan. Urush a piece of mii-liii
generously with melted Spry and lay
over bird, lining ii fall loosely over tlie
sides. ( rAis Spry-brushing of bird and
rlnili makes basting unnecessary.) Do
not adil water, do nol cover. ftoasl in
moderate oven (350"F.) 4-5 In-., or
until lender and Hidden lirown all over.
Tin n bird during roasting to brown
evenly. Remove cloth about V2 hr. be-
fore end of roasting. Remove turkey to
hoi platter and make gravj from drip-
pings. Chicken can be roasted in the
same ivaj .

SAVORY STI I'liNC;

;; qts. soft bread crumbs
2 ] - teaspoons salt

1 1 teaspoon pepper

1 I .;i-| 1. ..>ii sage

a, teaspoon thyme

2 tablespoons parsley, chopped

1 ■_■ cup Homogenized Spry

' & eup onion, minced

'..'i eup butler or margarine

':; eup 1. oil iu» water

Combine firsl 6 ingredients and mix.
Melt Spry in skillet, add onion, and
cook until lender. Add crumbs and
fry until delicatel) browned, Bthxing
constantly. Melt butter in boiling water

and pour over crumbs, tossing lightl]
with twn forks. Add more water if

needed. Make- smiling for fi lb. bird.

CHICKEN CASSEROLE
SUPREME

2 ' •• eups uncooked liroiul noodles,
broken in picrc-

4 tablespoons Homogenized Spry

I Inbli spoons Hour

1 teaspoon suit

1 s teaspoon pepper

1 % teaspoon celery salt

2 nips milk

I tablespoon grated onion

1 cup grated American cheese

2 .up- eooketl chicken, cut in

pieces

■i tablespoons piniiento. chopped
.'{ tablespoons parsley, chopped
1 j cup grated American cheese

(look noodles until lender as directed
on pkg. Mell Spry in saucepan, add
Hour and seasonings, and blend. Stir
in milk gradually: add graled onion
and cook anil stir over low beat until
thickened. \dd I cup grated cheese

and stir until cheese is melted. Add
en. iked noodles, chicken, piniiento. and
parsley and mix. Turn into 2-qt. Spry-
coaled casserole. Sprinkle V2 oup

grated cheese over lop. Hake in mod-
erately but oven (375° K. I 40-50 min..
or until bubbly and browned. Makes
6 servings.

24

Beef Slroganoff

III I I STROGANOFF

I III. sirloin or roiimf slcak

1 ," thick

I clove garlic, peclctl and cut
.*( lalilespoon- Hour

I • i teaspoon! salt
1 i teaspoon popper
I teaspoon paprika
1 i cup Homogenized Sprj

1 cap chopped onion

I ran condensed consomme

(l'l Clips)

1 ■_• cii|i water

1 Hi. fresh mushroomsi sliced
1 •_• enp sour cream

2 tablespoons chives, cut fine

Itiil) both sides of meal with garlic,
then cut Into snips. I ' •_." \ I". Mi*
Hour. -all. pepper, and paprika; add
meal strips and toss light!) until strips
are well coated with flour. Reserve re-
maining mixture. Heal Sprj In heavj
skillet. Add meal and brown well, then
add onions and continue cooking until
onion- are transparent. Add remaining
Hour mixture, consomme, water, and
mushrooms. Cover and cook slowly
until meal is tender (about l ' \ ln-.i.
stirring occasional!] : then remove cov-
rr ami continue cooking until mixture

i- Blightl) thickened. V • I « I - ■ cream

and cliivi- ami blend. Serve with cooked
broad noodles. Make- l-fi servings.

KNICKERBOCKEB
POT ROAST

I Mi-, chuck beef, boned ami
rolled

I i cup Hour

.'{ teaspoons sail

I I teaspoon pepper

1 clove garlic

1 1 cup Homogenized Spry

1 i nip water

.'{ large onion-, sliced

2 in:.-., carrots, sliced

I cup fresh lonialoes.

eui in pieces

Hull meal in mixture ol flour, salt, and
peppe,r. Sear meal with garlic in In. I
Sprj in heav) kettl • Dutch oven un-
til meal i- well browned on all sides.
i Remove garlic when it is brown. > \iU
water and vegetables. Put garlic clove
back in kettle. Cover and cook slowly
until tender (about I Ins.). Turn meal
occasionally, adding a little water if
necessar) io keep meal from sticking.
Remove meal i" hoi platter, strain nil

liquid in keltic and measure. \dd

enough water to make 2 cups. (Do not
put vegetables back in.) Blend ' i cup
flour with & cup cold water; add grad-

uallj i" liquid in kettle, i king and

stirring until thickened. Makes <> serv-
ings.

25

20 th ANNIVERSARY COOKBOOK

old and new favorite recipes